SHEET PAN LEMON HERB CHICKEN
Ingredients
- 8 bone-in chicken thighs (skin on) you could use boneless too
- 1/3 cup olive oil
- 1 tbs fresh thyme leaves & a few springs for garnish
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh oregano, chopped
- 1/3 cup chopped basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 stick of butter
- kosher salt + cracked pepper
- 3 lemons ( 2 for slicing & 1 for juice)
Instructions
- pre-heat oven to 425 degrees
- Place chicken thighs on a large baking sheet, skin side up.
- Pat thighs dry with paper towel and drizzle with olive oil and season with salt & pepper.
- Chop fresh herbs and place in a small bowl.
- Add olive oil, garlic powder, onion powder and lemon juice to chopped herb bowl and mix.
- Spoon herb & oil mixture onto thighs, using the back of spoon to coat evenly.
- Arrange lemon slices around thighs on baking sheet.
- Slice stick of butter into pads and place one pad on each chicken thigh.
- Place baking sheet in pre-heated oven on top rack uncovered, cooking until chicken is cooked through, skin is crispy and lemons are charred. About 25 minutes.
- Keep your eye on skins, making sure not to burn. If you need to, while they are cooking transfer pan to middle or bottom rack to ensure everything stays golden 🙂
- Remove from oven and garnish with fresh thyme springs and serve straight from the baking sheet - less dishes!
- I served this over parmesan couscous and a side of steamed broccolini. Such a hit!
- Enjoy!
